A Spanish sauce dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Red bell peppers and tomatoes are on the Dirty Dozen list, so they are worth sourcing organic. Hazelnuts usually have low pesticide residue, so the organic impact is modest here.

Ingredients

• 2 red bell peppers
• 2 tomatoes
• 1/2 cup hazelnuts
• 4 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp smoked paprika
• 1/2 tsp sea salt
• to taste black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Roast the red bell peppers directly on the oven rack for 20 minutes, turning occasionally, until charred and blistered.
3. Roast the tomatoes and hazelnuts on a baking sheet for 15-20 minutes until the tomatoes are soft and the hazelnuts are golden.
4. Place the roasted peppers in a bowl and cover to steam for 10 minutes, then peel off the skins and remove seeds.
5. In a food processor, combine the peeled peppers, roasted tomatoes, hazelnuts, garlic, olive oil, red wine vinegar, and smoked paprika.
6. Blend until smooth, then season with sea salt and black pepper to taste.
7. Adjust the consistency with additional olive oil if needed.

Notes

• Substitute almonds for hazelnuts if preferred.
• Serve as a dip, spread, or sauce for grilled vegetables or fish.
• Store in an airtight container for up to a week in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Spanish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.